This delicious recipe is a rendition of the original paella recipe, originating from Valencia, Spain. If you are unable to find rabbit in your area, you may substitute pork, chicken, or turkey.

Ingredients:
1/3 cup hot water
¼ teaspoon saffron
¼ cup olive oil
2 pounds rabbit, cut into 8 pieces
1 onion, chopped
1 cup cooked lima beans
1 cup green beans
4 cloves garlic, crushed
1 tablespoon smoked paprika
6 cups chicken broth
4 tomatoes, diced
2 cups long-grain white rice
24 snails
Salt and pepper, to taste

Directions:
1) Stir water and saffron together in a small bowl; set aside.

2) Heat oil in a very large skillet or shallow stockpot over medium-high; add rabbit and brown on all sides, about 6 minutes total. Add onion and cook until golden, stirring occasionally, about 3 minutes. Add beans, garlic, and paprika; cook until fragrant, stirring, about 3 minutes.

3) Add broth, tomatoes, and rice; cover and bring to a boil over high heat. Reduce to a simmer and cook 30 minutes. Add snails and cook, covered, an additional 10 minutes. Serve hot.

Source: Paella Recipes.